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Christian Vegetarian Association Presents:
Take Heart!
Vegan Potato Curry

Serves 6
4 large Yukon Gold potatoes, peeled and cubed
2 tablespoons canola oil
1 onion, diced
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon curry powder
1 tablespoon garam masala
2 tablespoons minced fresh ginger
1 teaspoon salt
1 (15-ounce) can fire roasted diced tomatoes
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (14-ounce) can coconut milk
- Cook potatoes in a large pot of salted boiling water over high heat until just tender. Drain in a colander and set aside.
- Heat oil in a large skillet over medium heat. Cook onion, stirring often, until softened and golden. - Add garlic and cook, stirring, for about 1 minute.
- Add spices, ginger, and salt, and cook, stirring, until fragrant, about 1 minute.
- Stir in tomatoes, garbanzo beans, potatoes, and coconut milk. Simmer for 10 minutes. Serve warm.

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